COMPARISON OF SOME PHYSIOCHEMICAL AND SENSORY PROPERTIES OF LOW-FAT STIRRED YOGURT CONTAINING PERSIAN AND BALANGU-SHIRAZI GUMS

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YADEMELLAT M.; JOOYANDEH H.; HOJJATI M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Journal of food science and technology Year:2018 | Volume:14 | Issue:72 Page(s): 313-326

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Title

COMPARISON OF SOME PHYSIOCHEMICAL AND SENSORY PROPERTIES OF LOW-FAT STIRRED YOGURT CONTAINING PERSIAN AND BALANGU-SHIRAZI GUMS

Author(s)

YADEMELLAT M. | JOOYANDEH H. | HOJJATI M. | Issue Writer Certificate

Keywords

PERSIAN GUMQ1

BALANGU-SHIRAZI GUMQ1

SYNERESISQ2

STIRRED YOGURQ1

Abstract

In the present study, the effect of addition of PERSIAN GUM at concentrations 0.05, 0.1 and 0.15% (w/w) and Balangu-Shirazi (Lallemantia royleana) gum at concentrations 0.025, 0.05 and 0.075% (w/w) on the quality of low-fat STIRRED YOGURt were investigated. Physiochemical and sensory characteristics of produced yogurt during storage period (1, 11 and 21 days) were compared with low fat STIRRED YOGURt as control. Results showed that each gums had different effects on L* (lightness) value of yoghurts.While PERSIAN GUM caused considerable increase in L* value during storage period, BALANGU-SHIRAZI GUM reduced it significantly (p<0.05). Furthermore, addition of both gums caused noticeable increase of b* (yellowness) and decreasing of a* (redness) values and acidity of yogurt samples (p<0.05), whereas they had no significant effect on pH. SYNERESIS of yogurt samples noticeably decreased by increasing of gum concentration (particularly PERSIAN GUM) and passing the storage time and sample containing 0.15% PERSIAN GUM after 21 days of storage showed the lowest SYNERESIS. Despite PERSIAN GUM, addition of BALANGU-SHIRAZI GUM had unfavorable effect on sensory characteristics of yogurt samples and considerably diminished all the sensory attributes of yogurt samples (p<0.05). Based on results from this study, addition of 0.15% PERSIAN GUM could be suggested as the effective method to improve the quality properties of low fat STIRRED YOGURt.

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APA: Copy

YADEMELLAT, M., JOOYANDEH, H., & HOJJATI, M.. (2018). COMPARISON OF SOME PHYSIOCHEMICAL AND SENSORY PROPERTIES OF LOW-FAT STIRRED YOGURT CONTAINING PERSIAN AND BALANGU-SHIRAZI GUMS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(72), 313-326. SID. https://sid.ir/paper/72433/en

Vancouver: Copy

YADEMELLAT M., JOOYANDEH H., HOJJATI M.. COMPARISON OF SOME PHYSIOCHEMICAL AND SENSORY PROPERTIES OF LOW-FAT STIRRED YOGURT CONTAINING PERSIAN AND BALANGU-SHIRAZI GUMS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(72):313-326. Available from: https://sid.ir/paper/72433/en

IEEE: Copy

M. YADEMELLAT, H. JOOYANDEH, and M. HOJJATI, “COMPARISON OF SOME PHYSIOCHEMICAL AND SENSORY PROPERTIES OF LOW-FAT STIRRED YOGURT CONTAINING PERSIAN AND BALANGU-SHIRAZI GUMS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 72, pp. 313–326, 2018, [Online]. Available: https://sid.ir/paper/72433/en

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